This is Gina's pasta with a glistening sauce of meltingly tender pork. [I have been doing well for Sunday lunch invitations lately!] If you asked an Italian cook for a sauce recipe, he or she would probably look at you a bit strangely. For the sauce [apart from one or two special ones such as a béchamel] is not regarded as an entity in itself: it sort of logically derives from whatever else is cooking. [A ragù is a different matter.] The pasta was followed by braised pork plus a dish of potatoes and sausages in a tomato sauce, accompanied by mushrooms and chunky fried potatoes and, of course, some good, hard, Modican bread.
6 comments:
Sauce for my wife is very important. It's a German thing.
I prefer tomoto and garlic sauces with fresh herbs to creamy ones.
I'm off to an Italian restaurant for my Toastmasters Christmas dinner, I think I'm down for lasagne - very original!
Hi, Steve. I love experimenting with different sauces. E, I prefer tomato-type sauces to creamy ones, too. Have a great evening!
The lasagne was really dreadful. I am really disappointed if I go to a restaurant and find I can cook a dish better than the professional being paid to prepare my meal. And I am just an average cook.
Hi, Ellee. Yes, it's really disappointing when that happens.
I haven't had dinner yet... you're making me hungry!
Tomato sauces are good, but if I have to choose, I prefer creamy sauces. And I adore pesto.
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